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An extreme closeup of the side of street tacos showing all of the veggies and pico de gallo inside.
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5 from 2 votes

Street Tacos: Black Beans and Zucchini

Street Tacos are small and loaded with homemade pico de gallo, black beans and zucchini for a delicious and casual feast.
Course Lunch
Cuisine Mexican
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 Servings, 3-4 tacos each
Calories 411kcal

Ingredients

  • 15 ounces black beans - 1 can. drained
  • 1 pound zucchini - or mixed summer squash
  • 1/2 cup red onion - diced
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1 tablespoon fresh lime juice
  • 10 small corn tortillas - you can use up to 12 tortillas
  • 3 tablespoons extra virgin olive oil

Pico de Gallo

  • 1 cup tomato - diced small
  • 2 cloves garlic - mined or chopped very fine
  • 3 tablespoons jalapeno or serrano chile - one chile. about 3 tablespoons
  • 1/4 cup red onion - diced small
  • 3 tablespoons fresh cilantro or parsley
  • 1/4 teaspoon salt
  • 1 tablespoon fresh lime juice

Instructions

Pico de gallo

  • Dice tomato and onion. Mince garlic, and chop the cilantro.
  • Cut off the tip of the chile stem end and then slice in half. Scrape out seeds and ribs. Dice the cleaned pepper small.
  • Combine all prepared ingredients. If more heat is desired, add a small number of seeds back into the mix. Toss and add lime juice and salt to taste.
  • Cover and set in the fridge.

Cook zucchini

  • Wash and dry zucchini. Cut off each end and slice into spears. Set aside.
  • Cut onion into 1” pieces lengthwise.
  • Heat 1 tablespoon oil in a large skillet on med-high heat.
  • Add onion and cook for 30 seconds until slightly charred on one side.
  • Stir and add zucchini. Cook for 2-3 minutes, stirring occasionally until the zucchini is slightly browned.
  • Add beans and spices. Cook for a further 1-2 minutes, until heated through, stirring regularly to distribute spices.
  • Remove from heat and squeeze in lime juice to taste.

Heat tortillas

  • Heat a heavy pan or iron griddle on med-high heat.
  • Add 1 tbsp/15ml oil and spread evenly.
  • Cook tortillas for 20-40 seconds per side, until a slight amount of browning occurs. Add more oil as needed.
  • Serve fresh with pico de gallo.

Notes

The filling and pico de gallo store well in sealed containers in the fridge for 1-2 days. Make tortillas fresh each time.

Nutrition

Serving: 3to 4 tacos each | Calories: 411kcal | Carbohydrates: 62g | Protein: 15g | Fat: 14g | Saturated Fat: 2g | Sodium: 337mg | Potassium: 927mg | Fiber: 15g | Sugar: 5g | Vitamin A: 963IU | Vitamin C: 45mg | Calcium: 110mg | Iron: 4mg